we bought the dried grits at Piggly Wiggly in Charleston, SC while we vacationed there in the fall.  Last night I took the two hours needed to cook this dish.  Because of the amount of time I took on the grits I took the easy way out for the rest of the dish… Aidells Chicken Sausage and jarred roasted red peppers which I heated in a tiny splash of olive oil in the last ten minutes of cooking and a cup of balsamic I gently boiled until it reduced by half to spoon over the top.